Restaurants & Bars

In Lehmann's terms: buttering up and mixing down

QUESTION: How does dough mixing time affect my finished crust quality? ANSWER: I’ve found that, as a rule, the longer the dough is mixed, the more gluten is developed in the flour, causing the finished-crust crumb structure to begin to take on more of a breadlike characteristic than the open, coarse structure … More

Dough Information Center

How to Make Pizza Dough pt. 2

Dough experts Tom “The Dough Doctor” Lehmann and Jeff Zeak teach us how to make pizza dough in this 4-part series. See also: How to Make Pizza Dough pt.1a     How to Make Pizza Dough pt.1b    How to Make Pizza Dough pt.3   … More

Restaurants & Bars

Flour power

I’m sure that, by now, most of you have wondered if the price of flour will ever come back down again. For many of us, it can’t come down fast enough. Our bottom lines aren’t just hurting; they’re in serious trouble. With the escalating price of cheese, meats, and now tomatoes and fresh vegetables, … More

Restaurants & Bars

In Lehmann's terms: The rising cost of flour

QUESTION: Why have flour prices been skyrocketing? ANSWER: To fully appreciate what is happening, we need to go back a number of years, to when many people moved from rice-based diets to wheat-based diets. This change was enacted mostly due to the tight supplies of rice and the abundance of wheat in the world … More

Restaurants & Bars

In Lehmann's terms: pan and dough dilemmas

QUESTION: We want to start making personal pan pizzas, but we’re put off by the high cost of the pans; do you have any suggestions? ANSWER: You may find a more reasonably priced alternative to buying new pans for personal-size deep-dish pizzas. Check around with your local used bakery equipment suppliers to see … More

Restaurants & Bars

In Lehmann's terms: calzones and conveyors

From time to time, I get asked the question “Where have you had the best pizza?” In all probability, my answer was, “The last one I ate.” Except for the one and only pizza that was made with ketchup for pizza sauce, I don’t think I’ve ever had a pizza that I didn’t like in some … More

Dough Information Center

Whole-wheat or multi-grain pizza crust

We are now entering into a time when a greater number of our customers want to feel good about eating pizza. In order for them to feel good though the pizza that they purchase must effectively get across the message that the pizza in question is more than your regular … More